Cochinita Pibil - Nouvelle Cuisine Style

Ingredients

While the original Cochinita Pibil is traditionally prepared by marinating and slow-cooking a whole suckling pig wrapped in banana leaves, our Nouvelle Cuisine version focuses on individual portions of tender pork, delicately seasoned and slow-roasted to perfection. The presentation is refined, and the flavors are elevated with a touch of sophistication. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into individual portions 500g (1.1 lb) pork shoulder, cut into individual portions
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 tablespoons orange juice 2 tablespoons orange juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 38g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a bowl, combine the achiote paste, orange juice, lime juice, honey, cumin, oregano, garlic, salt, and pepper.
3. 3.
   Place the pork portions in a baking dish and pour the marinade over them. Ensure each piece is well coated.
4. 4.
   Scatter the sliced onion over the pork and cover the dish with aluminum foil.
5. 5.
   Slow-roast the pork in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls apart.
6. 6.
   Once cooked, remove the foil and broil the pork for a few minutes to achieve a slightly caramelized finish.
7. 7.
   Serve the Cochinita Pibil on individual plates, garnished with fresh cilantro.

Treat your ingredients with care...

• Achiote paste — Ensure the paste is well mixed before using it in the marinade to evenly distribute its vibrant color and flavor.
• Orange juice — Use freshly squeezed orange juice for the best taste and aroma.
• Lime juice — Opt for freshly squeezed lime juice to add a tangy and refreshing element to the marinade.
• Honey — Choose a high-quality honey to balance the flavors and add a touch of natural sweetness.
• Fresh cilantro — Use fresh cilantro leaves for garnish to enhance the dish's visual appeal and add a hint of freshness.

Tips & Tricks

• For an extra layer of flavor, marinate the pork overnight in the refrigerator.
• If you prefer a spicier version, add a pinch of cayenne pepper or a chopped chili to the marinade.
• Serve the Cochinita Pibil with warm tortillas and a side of pickled onions for a traditional touch.
• Leftovers can be used to make delicious tacos or sandwiches the next day.
• Experiment with different cuts of pork, such as pork tenderloin or pork loin, for a leaner option.

Serving advice

Serve the Cochinita Pibil as a main course, accompanied by a vibrant salad of mixed greens and a side of roasted vegetables. The tender pork, infused with the flavors of the marinade, pairs beautifully with the freshness of the salad and the earthiness of the roasted vegetables.

Presentation advice

Arrange the slow-roasted pork portions on individual plates, ensuring they are visually appealing. Garnish with a sprig of fresh cilantro for a pop of color. Consider adding a drizzle of reduced marinade or a touch of vibrant sauce to elevate the presentation further.